Saturday, November 5, 2011

Hey guys...you see I'm still playing hide and go seek with you? Things have been so hectic that I hardly get the time to write. Don't get it twisted though...I still cook most every day but my hands don't go past the sentence or two attached to the pic I send to facebook to show what I made. But no more excuses, here is the recipe for the Sticky Buns I made about two weeks ago. These are so soft, buttery, and decadent. I don't like nuts so I opted to use raisins (even though I cant stand those too much either) in the dough. I soaked them that morning for about an hour in a mixture of rum and water. Plain water or juice is fine if you cannot have alcohol. As for the toffee sauce, make it before you roll out your dough. I have extra vanilla bean pods laying around from when I scrape out the pulp. I just threw those into the mixture to boil and give it exceptional vanilla flavor. These really were a treat for the entire family.
The brioche is a super quick method from the book "Artisan Bread in 5 minutes a day". The bread is mixed up in a few minutes, no kneading or kitchenaid necessary, then chilled in the fridge overnight or up to 5 days. I made my dough the night before I wanted to bake it and let it chillax in the fridge. I must say handling this dough is no easy feat as its on the wet side. I used my silpat, a bench scraper, and a handful of flour to make it a bit easier. This dough is supposed to yield four loaves but it gave me a 10 inch pan of sticky buns and 2 full sized loaves. I left one loaf plain and the other I filled with a crushed almond, cinnamon, butter, rum, and raisin mixture. Everything was just spectacular. I hope you enjoy eating this as much as I did.